Ingredients

• 110ml/4fl oz extra virgin olive oil
• 1 white cabbage
• finely shredded
• 2 garlic cloves
• crushed
• 1 bay leaf
• 200ml/7fl oz vegetable stock
• 2 tbsp sultanas
• 600g/1lb 5oz hot-smoked salmon

Directions

• Preheat the oven to 210C/410/Gas 7.
• For the choucroute
• heat a large saucepan over a gentle heat and add the olive oil
• cabbage
• garlic and bay leaf. Stir for 1-2 minutes to combine then add the vegetable stock.
• Bring the stock to a boil
• then reduce the heat to a simmer. Cover with a lid and cook for 40 minutes.
• Remove the lid
• add the sultanas and continue to cook until all of the liquid has evaporated.
• For the salmon
• place the hot-smoked salmon onto a baking tray and place into the oven to cook for 5-10 minutes
• or until heated through.
• To serve
• slice the hot-smoked salmon and place onto plates. Place a generous spoonful of choucroute alongside.